Kale Caesar Salad with Lemon Breadcrumbs

This is my new favorite salad. The lemon-y panko breadcrumbs are a genius substitute for croutons. The more uniformly distributed crunch makes for an amazing texture. You can mix this up and eat it for several days since the sturdiness of the kale holds up. 

KALE CEASAR SALAD with LEMON BREADCRUMBS

• 2 tablespoons unsalted butter
• 1/2 cup panko 
• 1/2 teaspoon kosher slat
• freshly ground pepper
• 1 tablespoon finely grated lemon zest, divided 
• 1 bunch of curly kale (about 1 pound), torn into pieces or cut in chiffonade (thin ribbons)
• 1 tablespoons plus 1/4 cup olive oil 
• 2 oil-packed anchovy fillets
• 1/4 cup fresh lemon juice 
• 3 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves
• 1/2 ounce parmesan, finely grated (about 1/2 cup), plus more for serving 

Melt butter in a medium skillet over medium heat. Add panko, 1/4 teaspoon salt, and a few grinds of pepper. Cook panko, stirring often until golden brown. Stir in half of the lemon zest and set aside. 

Place kale in large bowl and drizzle 2 tablespoons olive oil. Massage kale with your hands until it softens a bit. 

Combine anchovy fillets, lemon juice, mayonnaise, dijon, Worcestershire sauce, garlic, 1/2 cup parmesan, and 1/4 teaspoon salt. Mix using immersion blender. With blender running, gradually stream in remaining 1/4 cup oil and blend until smooth and creamy. 

Add half of dressing to kale and toss to evenly coat. Add more dressing to taste. Season with salt and pepper. 

To serve, mound salad onto plates, top with more dressing, parmesan, panko, and remaining lemon zest. 

Source: bon appétit 

Peanut Butter Oatmeal Chocolate Chip Cookies

This is a great recipe to have in your back pocket. It uses pantry ingredients and is gluten free. The cookies have a nice chewy texture, which is how I think cookies should always be. You can mix it up and keep it in the fridge for the moment when you have a hankering for a freshly baked cookie. 

Peanut Butter Oatmeal Chocolate Chip Cookies   

• 3 eggs 
• 1 1/4 cups brown sugar
• 1 cup white sugar
• 1/2 teaspoon salt 
• 1 teaspoon vanilla
• 1 1/2 cups creamy peanut butter
• 1/2 cup unsalted butter, melted 
• 2 teaspoons baking soda
• 4 1/2 cups oats 
• 1 1/2 cups chocolate chips 

Preheat oven to 350 degrees F. 

Combine eggs, brown sugar, and white sugar. Add salt, vanilla, peanut butter, and butter. Mix until creamy. 

Add baking soda, oats, and chocolate chips. 

Spoon out golf ball scoops of dough, flatten slightly.  

Bake for 8-10 minutes. 

Lemonade Concentrate

I tend to drink mostly water and coffee, but there is something appealing and refreshing about a tart, cool glass of homemade lemonade. I love to have this in the fridge during the warmer months and enjoy lots of variations. It's tasty with a splash of vodka, berries, mint, basil, or the yuzu coconut water from Trader Joe's. I've been adding pineapple bubbly water and a lime lately--delicious! 

Homemade Lemonade Concentrate

• 2 cups sugar
• 1 1/4 cups water
• 2 1/2 cups fresh lemon juice (about 15 lemons)

Bring sugar and water to a boil and cook until sugar is dissolved, about 2 minutes. Remove from heat and let cool. 

Combine sugar syrup and lemon juice and store in a jar or glass bottles. (This tool is essential for juicing all those lemons!)

To serve, mix 1 part concentrate and 1 part water, or to your taste. (I like 1 part concentrate, 2-ish parts water or bubbly water.)

* Store in the refrigerator for 3 weeks or freeze for up to 6 months. 

Source: Real Simple 

Gingerbread Sugar Cookies

My mom has a cookies & cocoa party with the grandkids each year before Christmas. The last couple of years I've hosted my own cookies and cocoa party with some of my favorite little people in Doha. I generally make my favorite sugar cookies and this whipped frosting and then let the kiddos do their own decorating. This year there was a new addition: gingerbread sugar cookies.  

I thought I didn't like gingerbread cookies, just like my sister who shared this recipe with me, because they tend to be crunchy. Cookies should not be crunchy, in my opinion. But these. I like these. They are soft and chewy and close to the texture of a sugar cookie, but with the yummy spiciness of gingerbread.

GINGERBREAD SUGAR COOKIES 

• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 egg
• 3/4 cup molasses
• 4 cups flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon salt 

In the bowl of a stand mixer, combine butter and sugar. Cream together until fluffy. 

Add molasses and egg and continue mixing until the molasses is fully incorporated. 

In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. 

Add the dry ingredients to the butter mixture 1 cup at a time until the dough comes together and the flour is fully incorporated. 

Divide dough in half, form each part into a disk and wrap in plastic wrap. Chill for one hour. 

Preheat oven to 350 degrees. 

Roll out dough and cut out using cookie cutters. Use flour as need to prevent the dough from sticking to the counter and cookie cutters.  

Bake for 8-10 minutes or until the edges just start to darken. 

Cool on a wire rack before decorating. 

Source: Katie Neilson 

Broccoli Cheddar Soup

A good recipe for broccoli cheddar soup feels like something everyone should have in their recipe box. This doubles easily if you're cooking for a crowd. I generally serve it with fresh artisan bread and a salad. I served this exact menu just this week for book club and it was a crowd-pleaser and worked well for my gluten-free and vegetarian friends.

BROCCOLI CHEDDAR SOUP

• 4 tablespoons unsalted butter
• 1 small onion, chopped small
• 1 garlic clove, minced 
• 1/4 cup flour
• 1 cup half-and-half (or 1/2 cup milk + 1/2 cup heavy cream)
• 4 cups low-sodium chicken broth 
• 1 bay leaf
• Kosher salt and freshly ground pepper 
• 4 cups broccoli florets, chopped small 
• 1 cup carrot, chopped small (1 large or 2 small)
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Swiss cheese, grated 

Melt butter in a large pot over medium heat. Add onion and garlic and cook until tender, about 3-5 minutes.  

Stir in flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add broccoli and carrots to the broth mixture and simmer until tender, about 15 to 20 minutes. 

Discard the bay leaf and adjust seasoning if needed. 

Note: Err on the cautious side with the salt because the cheese will add a bit. Be sure to check the flavor a few times throughout the cooking process.  

Puree soup to desired texture with an immersion blender. (Or you can transfer small batches of the soup to a standard blender.)  

Back on the stove, add cheese and stir until melted, about 1 minute.  

Source: Smitten Kitchen 

Artisan Bread

Years ago I was introduced to this great and simple way to make bread. I love that you really can't mess it up. (You'll notice that I say don't worry a lot in the instructions below--seriously, don't worry, it will all work out and be delicious.)

I had forgotten about this bread until I got a huge box in the mail this fall. My dear friend, Kelly had returned the book along with my bread container by mailing them from the U.S. to the Middle East. I didn't even know she had them. And, just like that, my love of this bread, of the simplicity and deliciousness, has been rekindled. 

The recipe below will make 4 small 1-pound loaves or two larger loaves. 

ARTISAN BREAD 

• 3 cups warm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons Kosher salt 
• 6 1/2 cups all-purpose flour 

Equipment Needed: 

• 5-quart plastic food container with a lid, but not air tight (something like this)
• baking stone 
• broiler tray (to hold boiling water for steam) 
• parchment paper 
• pizza peel (for transferring bread in and out of oven) 

In 5-quart container combine water, yeast, and salt. Don't worry about it being all dissolved. 

Mix in the flour. Add all of the flour at once, mixing with a wooden spoon. No need to knead. Keep mixing until everything is uniformly moist, without dry patches. Use your hands if that's easier. 

Allow dough to rise. Cover with lid (not airtight). Allow to rise at room temperature until it begins to collapse, approximately 2 hours. Don't worry too much about paying attention to how much the dough rises. You can leave it for longer and it won't affect the result. 

Note: You can use the dough any time after this point, but I usually throw it into the refrigerator as doing so will produce a dough that is less wet and easier to work with. 

When you're ready to bake a loaf, sprinkle the surface of the refrigerated dough with flour. Pull out a hunk of dough and use a serrated knife to cut off a piece. 

Gently stretch the surface of the dough around to the bottom on all sides, rotating as needed. The bottom might appear to be a collection of bunched ends, but no worries, it will flatten out during resting and baking.  

Place the formed loaf on a piece of parchment paper on a pizza peel.

Let loaf rise for about 40 minutes, uncovered. Do not worry if it doesn't look like it rises very much.  

Twenty minutes before baking, turn on the oven to 450 F with the baking stone placed on the middle rack and the broiler tray for water on any other shelf that won't interfere. 

Sprinkle flour on top of the loaf. Using a serrated bread knife, slash a 1/4-inch deep pattern into the top. (See photo above or make your own design.)

After the oven has preheated for 20 minutes, put the bread in the oven onto the baking stone, using the pizza peel. Don't worry that the oven is not yet up to 450 F.

Quickly pour about 1 cup of hot water into the broiler tray and close the oven door to trap the steam. 

Bake for 30 minutes or until the crust is nicely browned and firm. Don't worry if the top gets a little dark, it will still be perfectly moist on the inside. 

Allow to cool completely, preferably on a wire cooling rack. 

Store leftover dough in the refrigerator for up to 14 days. 

Source: Artisan Bread in Five 

Fried Rice

There's something deeply satisfying about cooking up a flavorful, satisfying dinner in a matter of minutes. And I particularly appreciate things that reheat well and that I don't mind eating several days in row. This fried rice checks all the boxes. The only downside being that good fried rices takes a little forethought as cooked and cooled rice is needed. When it's on my meal plan for the week, I cook up the rice ahead of time, spread it out on a baking sheet, and leave it lightly covered in the refrigerator for a few days or until I'm ready to use it.

 

FRIED RICE

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce 
• 3 tablespoons vegetable oil or peanut oil 
• 3 eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 cups bok choy, chopped 
• 1/2 pound bacon, cooked and crumbled (or ham, chopped into small pieces) 
• 2 cloves garlic, minced
• 4 cups rice, cooked and cooled 
• 5 green onions, sliced thin

Combine oyster and soy sauce in a small bowl; set aside. 

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom, add eggs and cook, without stirring, until just set, about 20 second. 

Scramble and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Set aside. 

Increase heat to high and heat remaining 2 1/2 tablespoons oil until just smoking. Swirl to coat pan bottom, add peas and bacon and cook, stirring constantly, for 30 seconds. 

Stir in garlic and cook until fragrant, about 30 seconds. 

Add rice and oyster/soy sauce mixture and cook, stirring constantly and breakup up rice clumps, until heated through, about 3 minutes.  

Add eggs, bok choy, and green onions and cook, stirring constantly, until heated through, about 1 minute.  

Source: modified from America's Test Kitchen

Crusty Baked Shells & Cauliflower

I tend to think I don't really like pasta, but I think that's because I equate pasta with red sauce or heavy cream sauces, which probably isn't fair to pasta.

This dish is delicious; it's layered with several different flavors, none of which are too overpowering. Serve with a salad, and TA-DA, you've got a pretty impressive dinner.

And, one more bonus, it can be made ahead and then just thrown in the oven. I love that.

CRUSTY BAKED SHELLS & CAULIFLOWER

• Kosher salt
• black pepper
• 3/4 pound medium shells, such as Barilla
• olive oil
• 2 1/2 pounds cauliflower, cut into small florets (1 large head)
• 3 tablespoons fresh sage leaves, roughly chopped 
• 2 tablespoons capers, drained 
• 3 cloves minced garlic
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes 
• 2 cups Fontina cheese, grated and lightly packed (10 ounces with rind)
• 1 cup (8 ounces) fresh ricotta
• 1/2 cup panko 
• 6 tablespoons freshly grated Pecorino cheese
• 2 tablespoons fresh parsley leaves, minced 

Preheat oven to 400 degrees. 

Fill a large pot with water, add 2 tablespoons of salt, and bring to a boil. 

Add pasta and cook until al dente, according to the instructions on the package. 

NOTE: Pasta will be cooked later, be careful to not overcook it!

Drain pasta and pour into a large bowl.  

Heat 3 tablespoons of olive oil in a large saute pan over medium-high heat, add half of the cauliflower in one layer and saute for 5-6 minutes, tossing occasionally, until the florets are lightly browned and tender. 

Pour the cauliflower, including the small bits, into the bowl with the pasta.  

Add 3 more tablespoons of olive oil and cook remaining cauliflower in the same manner and then add to the bowl.  

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully.  

Stir in the Fontina. 

Transfer half of the mixture to a 10 x 13 baking dish. 

Spoon rounded tablespoons of ricotta on the pasta and top with remaining pasta mixture.  

Combine panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle evenly on top of pasta. 

Bake for 25-30 minutes, until browned and crusty on top. 

Source: Ina Garten 

Home Fries

Perfectly cooked breakfast potatoes can be tricky. Back in the day, my sisters and I thought our "potato bits" were pretty much the best things ever and we made them often on make-your-own nights in the Porter household. They were not good; just tiny bits of almost burned potatoes improved only by large quantities of ketchup.

These home fries, however, are pretty close to perfection.

The key is this: don't mess with them. Get the potatoes situated in the pan and then leave them be, only tossing gently every 4-5 minutes.

HOME FRIES 

• 2 pounds red potatoes, with skins on, chopped into 1/2-inch cubes
• 1 teaspoon Kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons vegetable oil  

Mix salt, pepper, paprika, garlic power, and onion powder in a small bowl and set aside. 

Bring a large pot of salted water to boil. Simmer potatoes for 6 minutes, or until slightly tender. Drain potatoes and set aside while the pan heats up.  

Add vegetable oil to a large, heavy skillet over medium heat.  

Note: A cast iron skillet is great here, but a good non-stick pan works well too. 

When the oil is heated, spread the potatoes in a single layer and then let them sit and cook for about five minutes. DON'T TOUCH THEM. Just leave them be.   

Turn potatoes every 4-5 minutes.

After the potatoes have crisped up a bit, add half of the seasoning and mix gently to combine. 

Continue cooking the potatoes, turning them every 4-5 minutes, until you've reached your desired crispness. 

Don't forget to add the remaining seasoning a few minutes before they're done. 

Source: Macheesmo

Homemade Marshmallows

Whenever I come back from the states, I bring a stash of goodies with me. Random things that are hard to find here. Clothes and school stuff, of course, but I also stock up on food items as well. Kosher salt, red wine vinegar, vanilla. And marshmallows. Marshmallows are a hot commodity in these parts. So, it's super helpful to have the option of making my own. And, honestly, they're so much better made from scratch and really not too difficult. These little babies are delicious on top of s'mores brownies, dipped in chocolate, or slathered with Nutella.




HOMEMADE MARSHMALLOWS

• 3 packages unflavored gelatin 
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt 
• 1 tablespoon vanilla extract
• powdered sugar 

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. 

Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.  

Raise the heat to high and cook until the syrup reaches 24o degrees on a candy thermometer. Remove from heat.  

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.  

Turn the mixer to high speed and whip until the mixture is very thick, about 15 minutes. 

Add the vanilla and mix thoroughly.  

Generously dust a 9 x 13 nonmetal dish with powdered sugar.  

Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until the marshmallows dry out.  

Turn the marshmallows onto a board and cut them in squares.

Source: Ina Garten

Vietnamese Summer Rolls

My dear friend Stephanie taught me how to make these yummy summer rolls. She's a cooking genius and has taught me a few of her mad skills over the last few years. I'm so glad I had the chance to learn from her before she moves to Beijing in a few short months. (Insert sad, crying face here.)

I like to serve these rolls with this peanut sauce and feel the need to point out and emphasize how kick-ass it is. Seriously. Every time I make it I'm pretty impressed with myself. And thankful to Ina Garten for being another cooking genius.

You can also play around with what goes inside. Other options could include: shrimp, tofu, avocado, red pepper, cabbage, lettuce.

VIETNAMESE SUMMER ROLLS

Chicken Marinade

• 3 cloves garlic
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons lime juice (or lemon)
• 1 tablespoon sesame oil
• 2 teaspoons black pepper
• 4 chicken breasts, cut into small chunks

Summer Rolls

• rice paper 
• rice vermicelli (or bean thread noodles) 
• cucumber, seeded and cut into long matchsticks 
• carrots, grated
• Thai basil leaves
• mint leaves
• cilantro leaves 

Noodles

• 1 tablespoon sesame oil
• 1-2 tablespoons soy sauce
• juice of 1 lime (or lemon) 

Whisk garlic, fish sauce, brown sugar, lime juice, sesame oil, and pepper together and pour over chicken in a shallow dish. Let marinate for 20 minutes or longer. 

While chicken is marinating, soak noodles in hot water for 10-15 minutes or until soft, but still chewy. When noodles have reached desired softness, drain and cut strands into smaller chunks.

Saute chicken in large sauce pan over medium heat until cooked through. Remove from pan, leaving marinade behind. Let chicken cool and shred, 

Add noodles to remaining marinade and stir fry. Add sesame oil, soy sauce, and lime juice. Taste and add more sesame, soy, or lime juice, until sufficiently flavorful. 

Add hot water to a shallow pie plate.  

Dip and spin rice papers until softened. 

Lay rice paper on wooden paper and fill with noodles, chicken, cucumber sticks, carrots, basil, mint, and cilantro. 

Roll and seal tightly. 

These are best eaten soon after making, but can be stored in the refrigerator for a day or two. I use parchment to separate the rolls so they don't stick together.  

Serve with room temperature peanut sauce or other dipping sauce of choice.

Source: Stephanie Moy   

S'mores Brownies

These little brownie bites are very similar to this recipe, but I've updated things a bit with a homemade brownie recipe (my favorite one to date) and used actual marshmallows instead of making a frosting. These are easier, but equally delicious. They are best when served right after roasting (broiling) the marshmallow, but are still pretty tasty for 2-3 days. If you're eating them a while after the inital broiling, you might want to zap it in the microwave for 5 seconds or so to reheat the marshmallow.

I like to make these in mini muffin tins, but you could also make them in a 9 x 13 baking pan.

S'MORES BROWNIES
makes about 36 mini brownie bites 

Graham Cracker Crust 

• 6 tablespoons (3 ounces) butter, melted and cooled 
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/4 teaspoon salt

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 36 marshmallows 

CRUST

Preheat the oven to 325 degrees and line mini muffin tins with cupcake liners. 

In a medium bowl combine graham cracker crumbs, sugar, and salt. 

Pour in butter and mix until well combined. 

Place a tablespoon or so of crumb mixture in the bottom of each cup and use a tart tamper to flatten out.  

Bake for 15-20 minutes. 

BROWNIES

Change oven temperature to 350 degrees.  

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared muffins tins, even dividing batter among 36 cups.

Bake for 20 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Turn the oven to broil.


Place one marshmallow on top of each brownie and place under the broiler for about 1 minute. Watch closely so you don't burn the marshmallows! Unless, of course, you like them that way.


NOTE: You can make the crust and brownies ahead of time and then broil the marshmallows right before serving so they are warm and gooey and de-lish.


Sources: The Kitchn (crust), The Blonde Buckeye (brownies)

Chia Seed Breakfast Pudding

I'm always looking for breakfast ideas and this is a good one. The recipe is versatile and you can play around with different fruits, nuts, yogurts, milks, sweeteners.

CHIA SEED BREAKFAST PUDDING

• 1 cup vanilla-flavored unsweetened almond milk
• 1 cup plain Greek yogurt
• 2 tablespoons pure maple syrup, plus 4 teaspoons for serving
• 1 teaspoon vanilla extract
• 1/8 teaspoon Kosher salt
• 1/4 cup chia seeds
• 1 pint strawberries, chopped 
• 1/4 cup sliced or chopped almonds (optional) 

In a medium bowl, gently whisk almond milk, yogurt, maple syrup, vanilla, and salt until just blended.

Whisk in the chia seeds and let stand for 30 minutes. 

Stir to distribute the seeds if they have settled. 

Cover and refrigerate overnight.  

Toss berries with remaining maple syrup and mix in almonds. 

Top pudding with berries/almond mixture.  

Source: Giada De Laurentiis/Food Network

Mint Brownies

Mint brownies are nostalgic for me. My mom used to include them on her Christmas cookie platters growing up. And since I love brownies and frosting, they were a favorite of mine. My freshman year of college, she sent me a box of them for my birthday and I blew through them embarrassingly fast. And, a few years back, one of my favorite co-workers brought these to school for treat day Wednesday and it reminded me of how much I love them.

So, it only feels right that I document such a classic recipe. This homemade brownie recipe is my fave thus far in life and I purposely wanted a good brownie to frosting ratio. This looks about right to me.

Tip for Cutting: In order to get a good, clean cut, I refrigerate the brownies and then use a knife that I have run under hot water. Clean the knife after each cut.

MINT BROWNIES

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Mint Frosting

• 3/4 cup (6 ounces) butter, room temperature 
• pinch salt
• 4 cups powdered sugar
• 2 teaspoons mint extract
• 4-6 tablespoons milk or cream
• 4 drops green food coloring (optional) 

Chocolate Layer

• 1/2 cup (4 ounces) butter
• 1 cup (7 ounces) semi-sweet chocolate

BROWNIES

Preheat oven to 350 degrees. 

Prepare a 9 x 13 inch pan with parchment paper. Leave a few inches hanging over the side so the brownies can easily be lifted out after baking. Spray parchment with cooking spray. 

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

MINT FROSTING

In a stand mixer with the paddle attachment, beat the butter and sugar together until combined.  

Add powdered sugar, one cup at a time, mixing well after each addition to make sure there are no lumps and scraping the sides of the bowl as needed.  

Add peppermint extract. 

Add milk or cream, amount will depend on desired consistency.  

Add food coloring, if using.  

Spread evenly on top of cooled brownies. Place in refrigerator while next layer is prepared.  

CHOCOLATE LAYER

Heat chocolate and butter on low heat in a small saucepan. Stir until melted and smooth.  

Pour over mint frosting and use an inverted spatula to gently spread evenly.  

Chill in refrigerator for several hours, until chocolate is set.  

Cut while cool, but serve at room temperature.  

Sources: The Blond Buckeye and Thayne Orgill 

Cookie 'n Cream Brownies

These are my dream brownies come true. The fluffy white frosting is the perfect compliment to the fudgey brownies. And topping just about anything with mini Oreos seems like a very, very good idea.

I've tweaked this recipe a bit so that you make your own marshmallow cream, instead of having to buy the store-bought stuff, since that can be hard for me to find (and expensive!).

COOKIES 'N CREAM BROWNIES 

BROWNIES

• 1 cup (8 ounces) unsalted butter
• 8 ounces semisweet chocolate 
• 4 large eggs
• 2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/4 cup + 1 tablespoon cake flour
• 1/4 cup + 2 tablespoons unsweetened cocoa powder

FLUFFY WHITE FROSTING

• 1 egg white
• 1/2 cup corn syrup 
• 1/8 teaspoon salt
• 8 tablespoons vegetable shortening
• 1/4 cup unsalted butter, softened
• 1 tablespoon vanilla
• 2 cups powdered sugar 

CHOCOLATE TOPPING

• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup
• 1/2 cup semisweet chocolate
• 2 teaspoons very hot water
• mini Oreo cookies 

Preheat oven to 350 and line a 9 x 13 pan with parchment paper. Spray parchment with cooking spray.   

Melt butter over low heat. Add chocolate and stir until chocolate is melted and smooth. Turn off the burner, but leave the pan on it to keep it warm.  

In a large bowl, whisk the eggs, sugar, and salt until incorporated. 

Gradually whisk the chocolate mixture into the egg mixture. Add the vanilla.

Place the flour and cocoa in a sifter or wire mesh strainer. Sift directly into the batter and stir with a spatula until just combined.  

Pour batter into the prepared pan and spread until even .  

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.  

Cool for several hours or overnight.  

To make the frosting, start by making a marshmallow cream.  Beat the egg white, corn syrup, and salt in a stand mixer fitted with the wire whisk attachment. Beat on high for 8-10 minutes or until stiff peaks form.  

Remove the marshmallow cream to another bowl. Change the attachment to the paddle.  

Beat shortening and butter until well combined. Add the marshmallow cream back to the bowl. 

Add the vanilla. 

Slowly mix in the powdered sugar a half-cup at a time. Beating well after each addition.  

Spread frosting evenly over brownies and top with mini Oreos.  

Make the chocolate topping by melting the butter and corn syrup in a small saucepan. 

Turn off the heat and add the chocolate. Stir in hot water to thin the mixture. 

Drizzle over the top of the brownies.  

Chill for at least one hour.

Cut into bars while chilled, but serve at room temperature.   

Source: Modified from Crazy for Crust

Mexican Chopped Salad

I've been loving salads lately. This is another really good one. And a nice, light addition to any Mexican meal.

MEXICAN CHOPPED SALAD

• 2 1/2 cups romaine lettuce, chopped
• 1 can (15.5 ounce) black beans, rinsed and well-drained
• 3/4 cup tomato, seeded and chopped
• 3/4 cup jicama, peeled and chopped
• 3/4 cup corn, fresh, frozen, or canned
• 1/4 cup green onions, chopped
• 1 red bell pepper, chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1/2 cup feta cheese, crumbled 

DRESSING

• 1/4 cup lime juice
• 1/4 cup olive oil 
• 2 tablespoons honey 
• 1 clove garlic, minced

Combine lettuce, black beans, tomato, jicama, corn, green onions, red pepper, and cilantro in large bowl and toss to combine. 

Add dressing and mix well. 

Top with avocado and feta cheese.

  

Modified from: Epicurious

Panzanella

I've made this salad three times in the last month. And I keep thinking of other reasons to make it. Clearly, I'm a fan.

Here are five things I love about it:

1. Grilled bread cubes soaked in garlicky dressing--um, yum.  
2. It's pretty heavy on the veggies without any greens. Sometimes I don't love greens.  
3. Cheese--you can opt for mozzarella or feta.  
4. It looks colorful and pretty and fancy (even though it's not) when assembled.
5. Makes a great, hearty accompaniment for many meals: pizza, salmon, pasta.

PANZANELLA 

• olive oil
• 1 small loaf artisan bread, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and slice 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 4 ounces feta or mozzarella
• 20 basil leaves, cut in chiffonade, see here (optional)

VINAIGRETTE

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dijon
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil 

Heat 3 tablespoons olive oil in a large saute pan.  Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes, until nicely browned. 

Place the cucumber, red pepper, yellow pepper, tomatoes, and red onion in a large bowl.  

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt, and pepper.  While still whisking, add the olive oil and make an emulsion.  

Pour vinaigrette over the vegetables. Add cheese and bread cubes and mix together lightly. Top with basil, if using.   

Set aside for 30 minutes for the flavors to blend. Serve at room temperature. 

Source: Ina Garten 

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.

YUM-O!  

BEET & ARUGULA SALAD

• 8 medium-sized beets, tops removed and scrubbed 
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil 
• 1 teaspoon dijon mustard
• Kosher salt
• pepper
• 4 ounces baby arugula
• 4 ounces feta (or goat cheese)
• 2 avocados 
• 1/3 cup roasted or candied nuts (optional)

Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified) 

Kielbasa Hash

There's really nothing better than being able to throw together a tasty, hearty meal in just a few minutes. Feel free to tweak the ingredients, based on what you like!

KIELBASA HASH

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 sweet potato, peeled and diced
• 1 russet potato, peeled and diced
• 1 yellow onion, diced 
• 1 yellow pepper, diced
• 1 zucchini, diced
• olive oil 
• salt and pepper

In a heavy skillet, heat 2 tablespoons olive oil over medium-high heat.  

Add the sweet potato and russet potato to the skillet and season with salt and pepper.  

Fry until golden and cooked through, 8-10 minutes, stirring occasionally to ensure even browning.  

In a separate skillet, brown the sliced kielbasa for 5 minutes in 1 tablespoon olive oil over medium-high heat.  

Remove the kielbasa from the pan and set aside.  

Add the onions to the skillet and cook for 2-3 minutes.  

Add the yellow pepper and zucchini and a pinch of salt and cook for 2-3 minutes more.

Add the cooked potatoes and kielbasa to the skillet and mix everything together.  

Source: modified from The Two Bite Club 

Mango and Black Bean Quinoa

I like the flavor combinations in this little salad. Sometimes mango in conjunction with more savory things like black beans and red peppers is just so tasty.

*Note on Quinoa:
The first time I made this I used 2 cups of uncooked quinoa, which was way too much.  Clearly, I didn't read the directions carefully. Cook about 3/4 cup and you should have just enough for your 2 cups of cooked quinoa.

MANGO and BLACK BEAN QUINOA

• 2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
• 1 can (15 ounce) black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red pepper, diced
• 4 green onions, white and green parts thinly sliced
• 1/2 cup chopped cilantro
• 4 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onions, black beans, and cilantro.  

In a small bowl, combine vinegar, olive oil, and lime juice.  Whisk until smooth.  

Pour dressing over salad and toss to combine.  

Add salt and pepper to taste.  

Chill for at least one hour before serving. 

Source: Mel's Kitchen Cafe